Asian Fusion Menu
At Luna Lu

MAIN MENU

Our menu is designed to entice and excite, and we encourage our guests to embrace the customary approach to sharing dishes, starting with our tempting small plates, heavenly main sized dishes and exquisite desserts

ENTREES

Appellation Oysters (gf) (df)

Premium grade fresh oysters from NSW served with finger lime
Natural – 1/2dz $48 – 1dz $86
Oscietra Caviar – 1/2dz $68 – 1dz $128

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Hiramasa Kingfish Sashimi (gfo) (df)

Kyoto white miso, Oscietra caviar, yuzu, and ginger dressing.

Trio Tartare (gf) (df)

Salmon, tuna, kingfish, mango Som Tum Thai dressing, wasabi avocado, pomegranate seeds, served with plantain chips.

Tuna Tataki (gf) (df)

Rare Seared Tuna, yuzu wasabi avocado puree, pea shoots, with Som-Tum mango dressing, sesame and salmon roe.

Tropical Asian Burrata (df)

Fresh Italian buffalo mozzarella stuffed with a mixture of cheese curds and cream. Paired with vibrant tropical fruits and shichimi togarashi. Drizzled with a zesty honey yuzu dressing.

San Choy Bow – 3p

Served on a baby cos lettuce with pickled carrots, red onion, fried shallots, topped with crushed peanuts, and served with Thai dressing.

Slow Cooked Dug Leg (df) $29
White Shimeji Mushrooms (vg) (gf) (df)– $25

Kataifi Prawns – 3p

Kataifi wrapped tiger prawns, yuzu avocado, sweet spiced mayo, and dragonfruit.

Mentai Hokkaido Scallops – 3p (gf) (df)

Pan-seared scallops with smokey Mentai sauce, and flying fish roe.

Sesame Prawn Toast – 3p (gfo) (df)

King prawn mince on sourdough coated with black and white sesame, topped with beetroot mayo, and black flying fish roe.

Crab Rangoon- 4p

Crispy Blue swimmer crab, king prawn, and cream cheese rangoon, served with sweet chilli sauce.

Black Angus Ranger Valley Short Beef Ribs – 4p (gfo) (df)

Tossed in savoury sticky sauce. Topped with fried shallots, and fresh chilli.

Bao Buns – 3p

Served in a soft steamed rice bun with pickled carrot, spiced mayo and wild coriander.
Crispy Pork Belly (df) – $33
Fried Chicken (df) – $33
KungPao Cauliflower (vg) (df) – $30

Black Truffle Duck Spring Rolls – 3p (df)

Roasted duck, Italian black truffle and porcini mushroom, served with a Sambal fish sauce.

Royal Spring Rolls – 4p

King prawn, scallop, flying fish roe filling with a creamy Sriracha sauce.

DIM SIMS

Made fresh daily. All natural food colouring from vegetables.
Dim Sum wrapper: wheat starch, potato starch and water.
Luna Lu stands out as one of the few venues in Australia to NOT use artificial colouring or flavours.

Green Leaf Dumpling– 4p (df) (vegan)

Shiitake, carrots, bok choy and saltbush flakes.

Red Crystal Dumpling – 4p (df) (vegan) (gf)

Shiitake, wood-ear, and swiss brown mushroom.

Amber Har Gow – 4p (df)

King prawn, spanner crab, ginger, chilli, and salmon roe.

Purple Fan Jiaozi Dumpling – 4p (df)

Slow cooked duck, Chinese five-spice, and Hoisin Sauce.

Pork Siu Mai – 4p (df)

Pork, cabbage, carrot, and black flying fish roe.

LARGE PLATES

MB3 O’Connor Tomahawk Steak (gf) (dfo)

1.5kg Tomahawk steak served with roasted garlic soy, roast potatoes and house salad.

Please allow 40 minutes minimum cooking time

250

MB4 Wagyu Bone- In Striploin (gf) (dfo)

500g Striploin served on the bone with a beef jus.

MB9 Tri Tip (gf) (dfo)

250g cubed tri tip coated in black pepper sauce , with onion, oyster mushroom and garlic stem.

Sweet Yuzu Chicken (gf) (df)

Crispy chicken, capsicum and pineapple tossed in sweet yuzu sauce, topped with Australian lemon myrtle salt.

Crispy Barramundi Fillet (gf) (df)

500g Barramundi from Humpty Doo, NT with a drizzle of sweet Thai chilli jam topped with crispy betel leaves.

Canton-Style Salmon (gf) (df)

200g Tasmanian Salmon gently steamed with a savoury mix of soy sauce infused with coriander root, ginger, and sesame oil.

Luna Duck Salad (df)

Slow cooked shredded duck topped with a seasonal leaf salad, pickled onion, coriander, crispy taro, and Thai dressing.

Char-Siu Style Lamb Backstrap (gf) (df)

Marinated, roasted lamb backstrap with a Char-Siu style sweet and savoury glaze served with a pickled red cabbage.

LUNA LU SIGNATURE

Tasmanian Southern Rock Lobster (live) (df)

Live Rock Lobster from the tank with wok fried egg noodles and Hong Kong style XO sauce topped with fresh coriander and chilli.

Luna Duck (df)

Golden crispy premium duck infused with luxe Chinese rose wine and Chinese spices. Served with daikon, fresh scallions, Tuscan kale and Davidson plum sauce.

Seafood Candied Fried Rice (gf) (df)

Special fried rice with beetroot puree, whole egg, pickled cabbage, and ginger. Topped with stir fried Hokkaido scallops, king prawns in XO sauce, and salmon roe.

MB6 Wagyu Beef Egg Noodles

Australian Wagyu wok-tossed with Szechuan pepper sauce and Chinese greens, topped with coriander and egg yolk.

Glacier 51 Miso Toothfish (gf)

200g Toothfish from deep waters off Heard Island Southwest of Western Australia, served with a caramelised miso glaze, and a melody of capsicum, and broccolini.

SIDE DISHES

Luna Crispy Potatoes (gf) (df) (vg)

Crispy smashed potatoes, lightly dusted with house spiced togarashi salt.

Stir Fried Snake Beans (gf) (df) (vg)

Stir fried snake beans with crispy garlic & vegetarian oyster sauce.

Frisee Lettuce Salad (gf) (df) (vegan)

Lettuce, pickled red onion, capsicum, with a Chardonnay vinaigrette.

Steamed White Rice (gf) (df) (vg)

Koshihikari Rice from northern QLD.

VEGETARIAN & VEGAN

Moo Shu Mock Chicken (df) (vg)

Wok-tossed soy based mock chicken, Shiitake mushroom and bamboo shoot.

Kung Pao Cauliflower (gfo) (df) (vg)

Wok-tossed cauliflower in Kung Pao sauce with asparagus, sesame, dried chilli and peanuts.

Spicy Dan Dan Noodles (df) (vg)

Bok choy, wood ear mushroom with Ian tofu, spicy sesame sauce topped with crushed peanuts.

Cucumber Salad (df) (vg)

Fresh, crunchy cucumbers tossed in a fragrant rice vinegar, sesame, ginger, garlic & soy dressing.

Szechuan Roasted Eggplant (gf) (df) (vg)

Roasted eggplant, tossed in a bold Szechuan-style sauce with garlic and chilli.

Edamame Fried Rice (gf) (df) (vgo)

Egg, English spinach puree, edamame, broccolini and snow peas.

DESSERTS

Luna’s Opera House

Inspired by the Opera House, Luna Lu’s signature dessert to share.
Coconut sponge cake made with lamington mousse, berry coulis and a crispy wattle-seed biscuit base.

Coconut Bliss

Coconut mousse with a mango gel centre, finished with a dark chocolate glaze.

Pandan Deep Fried Ice Cream

Served with caramelised popcorn and toffee sauce.

Lychee Coconut Yuzu Ice Cream (gf) (df) (vegan)

Dairy free ice cream with lychee, coconut and yuzu.

White Choc Alexander (Sweet and Creamy Cocktail)

Hennessy VSOP Cognac, Belgian white chocolate Irish cream, vanilla cream, dusted with light spice.

Chocolate Malt Espresso Martini (Bitter Sweet Cocktail)

Karu Morita Chipotle Vodka with in-house chocolate malt mix, double espresso and vanilla cream.

Make a Booking at LUNA LU

LUNA LU Booking Policy

Cancellation Policy:

We ask that any cancellation to your reservation be made no less than 48 hours prior. For no shows or late cancellations, you will be subject to a fee of $40 per person that will be applied to the credit card on file.

Service Charges:

Group Bookings of 10 guests or more will be subject to a 10% service charge.

Surcharge:

** 10% surcharge for bookings made on Sundays and 15% surcharge for bookings made on Public Holidays**

Please note there is a surcharge fee applied for all credit card transactions.